Sunday, August 8, 2010

Instant Oats Dosa n Peanut Chutney

( Click picture for enlarged view )

This is my second tried and tasted recipe from Usha's veginspiration blog. Need not mention but i am really impressed with her blog as all her recipes are creative and healthy. This dosa is an instant oats dosa and does not need any soaking and very healthy too. It tasted awesome and everybody in the family loved it. I also made peanut chutney and it was a superb combination to have with oats dosa. Do try it friends.I used the original recipe shared by usha except for the quantity and toppings.

Preparation Time:15 min

Cooking Time: 2 min/dosa

Serves 6 dosas

Oats Dosa Recipe

Ingredients

1 cup grinded oats powder

1/4 cup urad dal flour(If flour is not available u can also grind the urad dal)

1/2 cup rice flour

3 chopped green chilis

1 spring chopped curry leaves

For tempering

1 tsp oil

1/4 tsp cumin seeds

1/4 tsp mustard seeds

a pinch of hing

For topping

1/2 cup chopped onion

1 tsp cumin seeds

1 tsp chilli flakes(optional)

Cooking Procedure

Mix all the ingredients with appoximately 2.5 cup water, the consisteny must be a smooth flow.Add salt to taste.

Prepare the tempering by heating oil in a pan and add mustard seeds,cumin seeds,hing and once its splutter add the tempering to the above dosa batter.

Heat a tawa and pour one handfull batter and spread it with circular motion and dosa should be not too thick.

Top it with a sprinkle of chopped onions,cummin seeds and red chilli flakes.

Add few drops of oil and let it cook for a min then flip it. Remove when both sides are properly cooked and looks slightly crispy.

Your dosa is ready to serve with peanut chutney.

Peanut Chutney Recipe

( Click picture for enlarged view )

Preparation Time:5 min

Cooking Time: 15 min

Ingredients

1/2 cup dry roasted peanuts

1/4 cup onions

1 tsp chopped garlic

2-3 green chilis

1 handfull cilantro leaves chopped

1/4 tsp lemon juice

1 tsp oil

salt to taste

For tempering

1 tsp oil

1/4 tsp cumin seeds

1/4 tsp mustard seeds

a pinch of hing

1 spring of curry leaves (8-10)

Cooking Procedure

Heat 1 tsp oil in a pan add onion and garlic and fry till onions become translucent, keep it aside and let it cool.

After it cools add the other above ingredients except lemon juice and grind it with approximately 1/2 cup water to a smooth paste and shift it to a bowl. Add lemon juice and mix nicely.

Now ready the tempering by heating a tsp of oil in a pan, add cumin and mustard seeds, once it splutter add hing and curry leaves and stir for 15 seconds then pour it onto the chutney.

Healthy and quick! In the first lne of your ingredients you say: dry roasted. Is it oats? must be!BTW, you mentioned in my latest blog post comment that I won a giveaway- well, you are actually congratulating me....Can you please specify which one- I know I never win anything, so it must be wrong....

Award

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